Blog posts

Some time ago I had the idea to bake several loaves under exactly the same condition, with one parameter changed, be it flour type, hydration, timing ...

Due to my recent sourdough experiences I found it interesting to bake a series of loaves with different final proof times, to see, taste and document the effects of underproofing and overproofing.

The recipe used is Richard Bertinet's white dough, slightly modified: 100% bread flour, 70% water, 2% salt, 2% fresh yeast (I used 0.7% instant yeast)

Been experimenting a little lately, and so far this is the recipe I'm most satisfied with. Baked it twice already and it's been amazing both times.

200g wheat flour
200g durum/semolina flour
40g wheat flour - for dusting and adding if it's too sticky.
15g fresh yeast
200g water
15g sugar
5g sea salt
100g plain natural yogurt
25g oil (preferably olive)
40g carrots.

Peel the skin off the carrots and use your peeler to finely slice bits of the carrot. Chop the carrot slices to reasonable pieces, quite small.

As my pilot entry I just want to do a little background about my bread baking, and then show pictures of my latest success.

So, I won't tell you that I used to always stand by my mom or dad's side, and eagerly noted every motion of everything they did, and passionately exclaimed "Ooh I want to be a CHEF when I grow up!" because that would be lying. No- my story is certainly not a Disney-esque, awe inspiring one, unless you want to hear about someone who spontaneously took on this new hobby, or lifestyle if you will. Hell- sounds a lot more interesting to me!

My husband and I were involved in a terrible car accident January 9. Among other injuries, he has a broken neck and i have a very badly broken right arm. God was there and we will mend and be good as new.  I got my computer after three days in the hospital. in between surgeries, etc I read TFL.  It was the best medicine available. I have enjoyed every picture and all the comments. It was so nice to follow the experiments and experiences of all the loafers. I will say, some pictures were better than others depending on the amount of morphine I had on board.

I baked a couple of things this weekend.  The first was the Sourdough Carrot Cake recipe from King Arthur that someone (TXFarmer?) posted about a couple of months back.

I halved the recipe and baked them as cupcakes rather than a cake.  It is quite good and a useful way of disposing of ripe starter.

In my quest to make better bread I have gathered information from almost any resource.  Peter Reinhart's Bread Baker's Apprentice has become a go-to book when I want to bake.  One day I was perusing random websites and I happened upon a blog called "Pinch My Salt".  This blog included a number of amateur bakers making each recipe in The Bread Baker's Apprentice in order.  I thought this might be a cheaper alternative to making beer considering I do not currently have the funds.

Foodies (myself included) can be really annoying.  Especially the obsession with details of the provenance of ingredients.  I don’t need to know what species of leaves are in the mulch that fed the grass that fed the lamb that I eat.

One foodie principle that I endorse, though, is the locavore concept, the idea that it is beneficial to use local ingredients and to celebrate local cuisine.  Well, we don’t grow wheat here in the Bay Area, but my bake today is decidedly local to the Bay Area.  

This might just say it all. I made a very small amount of Peter Reinharts Rich Man's Brioche, actually only a third of the recipe. It still called for 1 1/2 sticks of butter in it, by weight is was almost the same amount as it called for flour! The recipe said this was the hardest to make of the three formula's. I took that as a challenge. Here's the end result, the "Money Shots".